Chef John's Classic Beef Stroganoff

Recipe View Season the beef generously with salt and freshly ground black pepper. (Prep Time: 5 minutes)

Recipe View Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over high heat until nearly smoking. Add the beef in batches (to avoid overcrowding the pan) and cook, stirring constantly, until browned on all sides, about 6-7 minutes. Remove the beef from the pan and set aside. (Cook Time: 6-7 minutes per batch)

Recipe View Add the sliced mushrooms, onions, and butter to the same pan. Cook over medium heat, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes. (Cook Time: 8-10 minutes)

Recipe View Stir in the minced garlic and cook for 30 seconds, until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. (Cook Time: 2-3 minutes)

Recipe View Pour in the white wine and 1 cup of beef broth, scraping the bottom of the pan to deglaze and release any browned bits. Bring to a simmer and cook until the sauce thickens slightly, about 3-4 minutes. (Cook Time: 3-4 minutes)

Recipe View Return the beef to the pan. Stir in the remaining 1 cup of beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the beef is very tender and the sauce has thickened. Stir occasionally, about every 20 minutes. (Cook Time: 1 hour)

Recipe View Remove from heat and gently stir in the crème fraîche. Stir in the chopped chives. Season with additional salt and pepper to taste. (Prep Time: 2 minutes)

Recipe View Serve hot over buttered egg noodles or your favorite pasta. Garnish with extra chives, if desired. (Prep Time: 2 minutes)